strawberry swirl cream cheese pound cake

i got this recipe from southern living magazine and just made it for a party we're going to tonight. we had to sample it beforehand of course--and it is GOOD. especially with some whipped cream. mmm mmm.

ingredients:

1.5 cups butter, softened

3 cups sugar

1 package cream cheese, softened

6 large eggs

3 cups all-purpose flour

1 tsp almond extract

1/2 tsp vanilla extract

2/3 cup Marzetti strawberry glaze (i found this in the produce section by the strawberries)

1 wooden skewer

1. preheat oven to 350. beat butter at medium speed with a heavy-duty electric stand mixer until creamy. gradually add sugar, beating at medium speed until light and fluffy. add cream cheese, beating until creamy. add eggs, one at a time, beating just until blended after each addition.

2. gradually add flour to butter mixture. beat at low speed just until blended after each addition, stopping to scrape bowl as needed. stir in almond and vanilla extracts. pour one-third of batter into a greased and floured tube pan. dollop eight rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. repeat procedure once, and top with remaining third of batter.

3. bake at 350 for one hour to one hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).